Begin by frying the spices and onion in a little oil in a pan.

Once the onion has softened add the tomatoes and chillies (diced).

Next add the salt and let the mix gently bubble.

Add the lentils to the paste along with the rest of the vegetables. Top with 500ml stock and simmer until cooked. Leave to cook (roughly 20minutes) until the sauce is thick and the lentils cooked.

While the curry is cooking, sift the flour into a bowl and make a well in the middle.

Slowly add the water and mix into a dough.

Knead the dough until it forms a firm ball.

Roll out the odugh on to a lightly floured surface.

When the dough is roughly 2 to 3mm thick, transfer to a hot, dry frying pan.

Let the doug heat through gently pressing the dough down with your knuckles covered in a cloth. This will push air bbbles into the dough and it will begin to puff up.

After doing this on both sides for a few minutes transfer the bread to a direct flame. Again this will puff up an char slightly.

Once it is puffed up and crisp, it is ready to servce